John Myers
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Pasta Salad Extra Light for Grilling!
The perfect pasta salad extra light for grilling! recipe with a picture and simple step-by-step instructions.
pre-cook:
- 200 g Pasta
- 2 liter Salted water
- 2 Pc. Red pointed peppers
- 100 g Gherkins
- 2 Pc. Hard-Boiled eggs
- 0,25 ring Lyon sausage
- 1 Pc. Blanched peas
blanched:
- 1 Pc. Red onion, diced
Blanched:
- 1 Pc. Zucchini yellow
for blanching:
- 1,5 liter Salted water
- 3 tablespoon Rapeseed oil
- 2 tablespoon Wine vinegar
- 1 tablespoon Coarse, medium-hot mustard
- Chilli from the mill
- Black pepper from the mill
- 1 teaspoon Coarse salt
- 150 g Natural yoghurt
refine:
- 1 bunch Finely chopped parsley
Pasta:
- Cook the noodles (croissants) in salted water for about 15 minutes. Scare off.
Lyons:
- Cut the lyoner into cubes.
Blanch vegetables & onions:
- Cut off the ends of zucchini (from the garden), cut into cubes, add to boiling water, add peas & onions, blanch.
Eggs:
- Peel and cut into slices.
- Gradually add all the ingredients to the bowl.
- Finally, fold in finely chopped parsley.
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